Courgette and pancetta quiche. Cette quiche, simple à préparer, sera délicieuse pour un brunch. Dans une poêle, attendrir l'oignon dans l'huile. Ajouter la courgette et la pancetta.
Add a flavour punch to moist courgette in a quiche that has double helpings of cheese - in the filling and the pastry.
Great for a summer picnic or entertaining dish.
Tip the courgette and spring onions into a clean tea towel and squeeze out the remaining excess water.
You can have Courgette and pancetta quiche using 8 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Courgette and pancetta quiche
- You need 400 g of shortcrust pastry.
- You need 5 of eggs.
- It's 100 g of grated cheddar.
- Prepare 100 g of grated Red Leicester.
- Prepare 75 g of pancetta lardons.
- It's 1 of onion (diced).
- Prepare 1 tsp of mixed herbs.
- You need 1/2 of courgette.
Une quiche qui réconcilie avec les courgettes. Laver les courgettes et les éplucher, en retirant une bande de peau sur deux, pour l'aspect et la tenue Bien répartir les rondelles de chèvre au-dessus. This courgette quiche is pretty easy to make, I saved a little time by using a store bought pastry for this one. Well if it's good enough for Mary Berry it's The cherry tomatoes are perfectly juicy in this and go so well with the courgettes and feta.
Courgette and pancetta quiche instructions
- Place pastry in a flan tin cover with greaseproof paper and fill with baking beads. Blind bake at 190 for 10 minutes.
- Meanwhile in a pan add a little oil and fry onion, bacon and courgette until soft and golden add mixed herbs and stir well.
- Once pastry case is ready remove paper and baking beads. Spread bacon and courgette mixture evenly in the pastry then sprinkle with half of each cheese.
- In a jug beat eggs lightly and season well with salt and pepper. Pour over the pastry case then add the rest of the cheese on top.
- Place in the oven at 190 for 30 - 40 minutes until risen a little and golden brown on top.
I added toasted pine nuts to this to give it a little crunchiness. Mélanger au robot, tous les ingrédients de la pâte. Piquer le fond à l'aide d'une fourchette. Déposer la courgette sur la pâte, verser le. Laissez tiédir avant de démouler et servez-là aussitôt.